Gluten-Free Mini Cheesecakes with Graham Cracker Crusts


Mini Cheesecakes with Gluten-Free Graham Cracker Crust

Our Inspiration Bakery and Mixes Mini Cheesecakes are the perfect size to serve guests. Since they don't require a long time in the oven, like traditional cheesecakes do, they are fast and easy to make. And it's a breeze making the gluten-free graham cracker crusts with Inspiration Bakery and Mixes Versatile Cookie Mix.
Prep Time 45 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 18 Mini Cheese Cakes


  • Oven/Stove
  • Mixing Bowls (3)
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Stand Mixer
  • Cookie Sheet
  • Butter or Vegetable Spray
  • Sauce Pan or Microwave Oven
  • Muffin Cups or Pan
  • Paper Cupcake Liners


Gluten Free Graham Cracker Crumbs--Prepare first

  • 1/2 Box Inspiration Bakery and Mixes Versatile Cookie Mix (184g)
  • 1 Whole Egg
  • 1/2 Tablespoon Vanilla Extract
  • 6 Tablespoons Butter (softened)
  • 1/4 Cup Granulated Sugar
  • 1/3 Cup Packed Brown Sugar

Cream Cheese Pie Filing

  • 3/4 cup + 2 Tablespoons Granulated Sugar
  • 3 8 oz Packages of Cream Cheese softened
  • 1 Teaspoon Vanilla Extract
  • 3 Whole Eggs

Fruit Glaze

  • 1 Cup Raspberries (frozen)
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Water
  • 2 Tablespoons Cornstarch
  • 1/2 Cup Cold Water (including berry juice)
  • 1/8 Teaspoon Salt
  • 1 1/2 Teaspoons Lemon Juice (prefer fresh)


Gluten Free Graham Cracker Crumbs

  • Preheat oven to 375°F.
  • Follow directions on Inspiration Bakery and Mixes Versatile Cookie Mix to mix 1/2 the recipe.
  • Butter cookie sheet and spread out cookie dough to ¼ inch thick.
  • Bake at 375°F for 12-14 minutes.
  • Remove from oven and completely cool before starting the filling.
  • Once the cookie is cold, take a fork, and begin to break the cookie up, crumbling it with your hands. You can also use a rolling pin after placing the cookie in a plastic bag.
  • Place 1 cup of cookie crumbs in a bowl. Add 2 tablespoons of granulated sugar.
  • Melt 3 tablespoons of butter in a saucepan or microwave oven. Pour over the crumb and sugar mixture and use a fork to stir and saturate
  • Line 18 muffin cups with paper cupcake liners. Evenly fill each cup with the graham cracker crumbs. Do not press down.

Cream Cheese Filling

  • Pre-heat oven to 325°F.
  • In your stand mixer bowl, cream together sugar, cream cheese, and 1 teaspoon vanilla.
  • Add 3 whole eggs, 1 at a time, on slow speed just until blended.
  • Pour the wet mixture over each cupcake until each one is full.
  • Bake 20-25 minutes until centers are almost done.
  • Cool them completely. Do not remove the paper cupcake liners until you are ready to serve them. Place them in your refrigerator, covered, for at least 4 hours. For best results place covered in your refrigerator overnight.

Fruit Glaze

  • Drain the juice from frozen berries into a measuring cup. Add enough cold water to the juice until it is ½ cup of liquid. Add cornstarch and whisk to make a paste. Whisk again before adding to other ingredients.
  • In a sauce pan combine 1/2 cup sugar and 1/4 cup water. On medium heat, bring to a boil stirring constantly.
  • Add the berry paste to the boiling liquid, cook for several minutes until the mixture is transparent, stirring constantly. Remove from heat, then add salt and lemon juice.
  • Gently stir the frozen berries into the glaze. Feel free to add blueberries or other berries to the glaze. Cool on the counter before using it as a topping for the cheese cakes. You can either spoon glaze on top of each cooled cheese cake or warm the glaze before you serve it to your guests on the side.
  • Warm glaze by placing in a sauce pan on low until just warm. Store remaining glaze in the refrigerator.
Keyword Cheese Cakes, Gluten-free

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